Mix together milk, protein and syrup. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before it's done add nuts.

After that hour it will be hard (like rock hard - this is do to the lack of fat content) just nuke it 25 seconds to bring it back to scoops.

Eggface's Protein Ice Cream Success Tips: (repost)

#1: If your Protein Powder tastes like a monkey's ass as a shake it will only taste slightly better than a monkey's ass as ice cream. The additions (like SF pudding, SF syrups, fruit, etc.) and freezing help but you really need to start with something you somewhat like. Keep sampling different powders I finally found one I love. It took me 8 months of taste testing lots of stinky gack. You may think mine sucks. Protein is an individual thing. Don't love yours? I suggest you put less than 2 scoops in to minimize the monkey's ass factor.

#2: Freeze your ice cream maker cylinder. I won't name names (your secret is safe) but I got a message from a reader who was upset when her Protein Ice Cream attempt did not yield ice cream after almost an hour of churning in her machine. After some discussion we realized she never froze the cylinder. Yeah that won't work ;) 12 hours in the deep freeze seems to work for me.

#3: Froth your milk. I use a cup of milk but that little frother doohickey I use makes it double in bulk. If you don't have one whiz it on turbo or something in a blender. You want it frothy.

#4: Use 2% or above fat content milk (I use soy milk - Silk Vanilla or Soy Dream Vanilla are my favorites.) The fat in milk is what will make ice "cream" anything below that and you are going to get a more ice milkish or sorbet product... still yummy just different.

#5: Add your cold ingredients to a moving cylinder sloooowly. Don't pour them in and then turn it on. Your stuff will freeze to the side and lock up.

#6: Get it out of the machine promptly (with a plastic spoon) and transferred into a Tupperware container. Freeze 1 - 2 hours for scoopable. After that it will harden. Nuke 25 seconds to return to scoopable.

#7: Add your goodies in the last few minutes not earlier. Adding stuff too early makes the machine lock up or pulverizes whatever you are adding or add your additions in after you remove the ice cream from the machine at the soft serve stage.

#8: Want to figure out the nutritional value of this or any other recipe???

Go to fitday.com

Go to a new day and enter YOUR ingredients (your milk choice, your brand of protein powder, and any additions will cause variations in nut value)

Take those totals and divide by the # of servings you get. # of servings you get will vary too. If you add fruit which is bulky and you'll get more servings than say nuts or SF pudding.

I am so glad you re-posted this! Despite the cold, I was thinking about getting my trusty ice cream maker out (and canister out of the freezer). I found some cinnamon roll protein and thought I'd whip some up. I do think my favorite, though, is choco p.b. And I think I'll whip a regular batch up for the kiddos in my second canister!

Hello, I have a question about the Max Protein. You mentioned you get it from GNC. I've looked on their website but do not see it. Is it only available in stores? Can you provide the name of the manufacturer? Maybe I can contact them directly. Thanks so much. Love your blog.

If you freeze it without an ice cream maker what you will get will be more like a popsicle... those are tasty but the texture, creaminess, etc. is not like ice cream. Ice Cream Makers add air in the 20 or so minutes of churning they do. I can tell you its a great purchase. Summers coming... I'd watch for sales.

Hi Taylor, Welcome :) Anything below 2% fat content is tricky (must work super quick) and usually ices up the blade stopping it from churning... too much water content not enough fat. The end product is more like ice milk versus creamy ice cream too.

I tried the Mexican Chocolate ice cream tonight after receiving the ice cream maker for Valentine's day! I used skim milk, but I can see that you recommend 2% or higher. I loved the cold taste and texture! Definitely going to try more!

I bought a half pint ice cream maker because I know myself well enough to know that if I made a quart of ice cream, I'd eat a quart of ice cream. Then I stumbled upon your recipes, and see that you use a 1 1/2 quart mixer. It would be helpful to have the total amount of finished product so those of us with smaller mixers would have a better idea of how much to cut the recipe to work in the smaller mixer. In the meantime, I guess it's trial and error, but I'm worried about what might happen if my mixer is too full.

Hey Dana, I tried Almond Milk once... it worked sort of... it was icier more like ice milk than ice cream. Mess with brands too... even with Soy I have found Silk Vanilla or Soy Dream Vanilla to be the best versus other brands.

Thanks again - I've made a couple of batches using Silk Vanilla soy milk and different proteins and they've both been pretty good. I ordered a container of the Syntrax Mint Cookie protein, and it made a really good shake, and I'm looking forward to making it as protein ice cream later this week!I've noticed that when I use the ice cream maker (the Cuisinart CIM-22RPC), the canister turns, but the "blade" doesn't. The ice cream seems to be "done" pretty quickly (less than 20 minutes for a pint). Sound normal?

Howdy! Is it normal for the protein mixture to harden against the sides of the canister (about 1/4 inch thick)? I poured the chilled, frothed mixture in slowly, but it still froze against the sides of the canister and it's impossible to scoop out. I know I'm doing something wrong, I just don't know what. Help!

this is so awesome, I made chocolate tonight for the first time.... love love LOVE!!! but I came right back here. I didn't do #4 and #5, I bought a bunch of almond milk, so I will have sorbet..ish ice cream and try the Soy next! Thank you soooo much for all the great tips and recipe's :)

After burning out yet another blender, I finally broke down and bought.. no.. invested.. in a reconditioned Vita-Mix - and it makes awesome soft-serve protein ice creams with your recipe.

In using the directions for ice cream, which call for adding ice cubes to the Vita-Mix, using ice cubes made of shake base, the ice cream comes out even creamier (not to mention with a boost of protein!)

Hey Jennifer, Thank you!! I've not tried a premade. My only concern would be fat content. Milk needs to be 2% or above and RTD's may not have the right fat content. It might not be a creamy, more like ice milk. Let me know how it goes.

I have loved reading your posts! I am 4 weeks out from a bypass, and want to make some ice cream to take to our support group tomorrow night. I haven't been able to find any quantities for how much your recipe makes. I am just making enough for 50 people to sample, not whole scoops.How many batches would you recommend? I was planning on 2 batches (I've borrowed to ice cream makers). Do you think that will be enough.I'll be letting everyone know about your website, and great recipes. I'm looking forward to making more of your recipes, when I get further along :)

Hey Kia, Wow... umm you could double each machine and then you'd be sure to have tons. When I do demos I tend to use that monster professional machine now so different amounts. You've made me waht to figure it out though. Hope all goes well.

Hi Shelly...Love..love your site. My husband is 3 weeks post gastric sleeve and he has had a different protein shake everyday. I am having a problem with the ice cream. I used Soy Milk and it seemed like the protein "globbed" together. I used the little whisker you recommended and it didn't work well at blending it for me so I put it in the blender on high until it doubled in quantity. I'm not sure what I'm doing wrong so any help would greatly be appreciated. Thanks!!

Not sure... I use Soy personally. Silk Vanilla or Soy Dream Vanilla (not light) or 2% or above milk. Some of those frothers (IKEA sells one is not that powerful) but the blender should have doubled it nicely. The machine should be on and turning when you add the mixture. Maybe your protein... whey isolate? You use it for shakes... it's basically a frozen shake. So if it mixes for that you should be good to go.

Thank you Shelly....I tried another patch this morning using 2% milk and I believe that the problem may be my blender. The shakes taste great but the ice cream still got globby with one bite being flavorful and the next bite being bland. So that makes me think that the blender just isn't getting the job done. Also, I purchased the frother you suggested on Amazon. Do you mix the protein powder and milk first and then froth it? And how far down in the container should I be putting the frother? At the bottom, middle, top? Thanks for being patient with me while I try to figure out my problems. I'm so new to this and any help you have is greatly appreciated.

Hello Shelly. First off, thank you for all your amazing recipes! I am one week post op, and loving the protein ice cream ideas. Questions: How do I minimize the amount of ice cream that gets stuck to the sides of the ice cream maker? Or do you have tips for getting the ice cream out of the ice cream maker that doesn't just come out easily with the churn tool? Thank you again!warm regards, kelle

Kelle, Thank you for the lovely compliment! Make sure you are doing #4, 5, and 6 above. If you still have some sticking just sit it on the counter for a few minutes it'll melt. Double batches seems to do that less too. Hope that helps a bit.

...one question, before I tell you how my experiment worked out... I bought the Cuisinart maker, you suggested - am I right that it will hold 2 batches? I only made 1 since I wasn't sure...

On to my review... I am so impressed with this recipe and all the extra tips for making it work out. I am totally in awe that I could have been having ice cream for my lunches for the last 6 months instead of shakes.

I used the Nectar Syntrax Matrix Mint Cookie Protein Powder - 1 level scoop, 1 cup of Silk - Unsweetened Coconut Milk, 1 pump of Torani chocolate syrup. I mixed it up in my Oster sports bottle blender (as I would have for a shake). I thought it wasn't creamy enough. So, I put in 2 tbs of cool whip to add in a bit of fat (I didn't have any regular milk in the house). I poured the mix into the machine while it was running - let it mix for 15 mins - stopped it when the motor started sounding stressed. It was perfectly soft-frozen.

Let me tell you - that is some of the best ice cream I've had. and it meets ALL of my nutritional needs! OMG! I. am. just. floored.

Right now I'm waiting for the thin coating around the inside of the bowl to melt a bit so I can lick the bowl. :)

Hey there! I have a question - I'm 13 years post op RNY and have developed significant food allergies - I can not do soy or whey- is there any other kind of protein powder that can be used?? Thank you!

I have not tried other protien powders as ice cream. I have used this one (non whey as a shake and enjoyed it) http://www.amazon.com/gp/product/B00R0Y12SS?creativeASIN=B00R0Y12SS&linkCode=w01&linkId=NYFEDNQQIT34DIEM&ref_=as_sl_pc_ss_til&tag=theworlda074c-20 I tried the French Vanilla and the Vanilla Chai. I prefer Whey Isolate but some Vegan proteins are scary tasting and this was pleasant. I think I might just skip the protein powder and use greek yogurt blended into the milk. Basically make a protein heavy shake and send it through the machine... you want fat content though so don't go below 2% or you have ice milk.

Premier Protein Shakes make great frozen popsicles (and pudding, look on the blog for that it's AMAZING) but I have had not as successful results with them in the ice cream maker unless you use with milk.

About Me

I had my guts rearranged (aka Weight Loss Surgery, RNY gastric bypass surgery June 2006) This blog is basically me rambling about my world. I also post recipes that I've adapted to make weight loss surgery friendly.
I love to cook.
I have always loved to cook. It's my creative outlet. I was scared that having weight loss surgery would put an end to my days in the kitchen but happily it did not. I actually get to be even more creative by analyzing a favorite recipe and seeing where I can make changes to make a healthier version of a pre-op favorite.

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